Anti-Inflammatory Chicken Soup

Indulge in this delicious and nutritious chicken and lentil soup, packed with anti-inflammatory ingredients and essential nutrients. Perfect for a cozy night in.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Caribbean, Healthy, Indian

Keyword: Anti-Inflamatory Comfort Soup, Anti-Inflammatory Chicken Soup, Best Chicken Soup, Best Chicken Soup Recipes, Chicken and Lentils Soup, Chicken and vegetables soup, Healing Soup, Winter Soup Ideas

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Servings

Calories: 486kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the Chicken:

1 1/2 pounds boneless skinless chicken breasts cutup into bite sized pieces
1/2 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt
2 - 3 tablespoons extra virgin olive oil

For the Aromatics, Vegetables and Grains:

1 large onion peeled and chopped. (I used 1/2 red and 1/2 white onion)
2 medium leeks rinsed thoroughly and sliced thinly
2 celery stalks sliced
6 - 8 cloves fresh garlic peeled and chopped roughly
2 pieces fresh turmeric root - about 2 - 3 inch pieces. Peeled and grated
2 inch piece fresh ginger rinsed thoroughly and grated.
1/2 cup mixed herbs cilantro and thyme. roughly chopped
1 cup red lentils rinsed throughly
6 multi-colored carrots peeled and chopped
4 - 5 small tomatoes chopped roughly
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

For the Broth, Corn and Pasta:

6 - 7 cups chicken broth
1 fresh corn kernels removed
6 - 8 ounces cavatappi pasta or your favorite "soup" pasta
2 tablespoons freshly squeezed lemon juice

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Instructions

Season and sauté the chicken:

Add the chicken to a medium mixing bowl. Season with the black pepper, salt coriander and cumin. Mix thoroughly.
1 1/2 pounds boneless skinless chicken breasts, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground coriander , 1/2 teaspoon ground cumin, 1 teaspoon kosher salt
In a 5-quart dutch oven or stock pot, heat the olive oil over medium heat
2 - 3 tablespoons extra virgin olive oil
Add the chicken and sauté until no longer pink. 3 - 4 minutes. Remove the chicken and set aside.

Cook the aromatics and remaining ingredients:

In the same pot, sauté the onions, leeks and celery until fragrant, 3 to 4 minutes. Add a pinch of salt to help the aromatics sweat.
1 large onion, 2 medium leeks, 2 celery stalks
Add in the garlic, turmeric and ginger. Mix and cook 30 to 60 seconds.
6 - 8 cloves fresh garlic, 2 pieces fresh turmeric root, 2 inch piece fresh ginger
Add in half of the mixed herbs, lentils, carrots, tomatoes, cumin, coriander and salt. Mix.
1/2 cup mixed herbs, 6 multi-colored carrots, 4 - 5 small tomatoes, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1 cup red lentils, 1/2 teaspoon ground coriander
Pour in the chicken stock. Stir. Bring to a boil using medium-high heat. Reduce heat and simmer for 35 to 40 minutes.
Note: When the broth starts to come up to a boil, use a skimmer to skim off as much of the frothy surface.
6 - 7 cups chicken broth
Add in the corn kernels and pasta. Cook until the pasta is al dente. Turn off the heat stir in the remaining herbs. Add in the lemon juice. Stir.Enjoy while still warm.
1 fresh corn, 6 - 8 ounces cavatappi pasta, 2 tablespoons freshly squeezed lemon juice

Nutrition